Have the meat sauce in one pot....and the pasta in a colander over hot water...put a little olive oil on the pasta to keep it from sticking....and dish the plates from there.
Or you could dump the pasta onto a heated platter and dump on some of the sauce and serve it that way.
Either way....sounds good and happy birthday to your son....who is just entering the "Terrible Twos!
Linda C

I would put a small amount of the sauce on the noodles to keep them from sticking. Serve the sauce on the side so everyone can put extra on their noodles. Keep the noodles in a hot bowl that was warmed in the oven. That will keep them warm; or in a bowl over simmering water on the stove since that is probably how you will serve them.

Linda

Draining the spaghetti and then dumping it in a warm serving bowl and ADDING BACK some of the drained off liquid will keep it from sticking together.

Happy Birthday

I'm from a BIG family and right off the bat I can tell you that you don't have enough pots in an average house to do it all at once, NO way!! This is what you do if your heart is set on spaghetti, (Awesome, by the way)!

If you possibly can, set things up so you can feed the Kids first, preferably out of the way in an oft or out of the way room/porch/whatever, since it is family, explain this ahead of time because you "WILL" need help, they will understand completely, trust me! be prepared to run back and forth!

Meanwhile, serve some wine to the grownups and encourage help if needed (don't even think about hesitating here) with the kids. If you "Fill the kids up" they will slow down a lot, LOL! Put a kids type movie on the TV that is appropriate for the age group after they have eaten, and you/help have done quick clean up.

Grownups= Have the noodles in a very large pot that has been laced/ slightly with extra virgin olive oil (Bertolli my favorite) have them serve them selves are you can dish it out, move on to the sauce and "the same scenario", cheeze/bread/etc, have on the table.
Remember one thing!! This is family so don't even think about not asking for help when you see a problem.
Since you are serving spaghetti, everyone's eyes are usually bigger than there stomachs so you might want to consider ladling the noodles out yourself.
I wish you the best, I used to help my mom with these things.

PS. Don't try to make everything perfect! Get everyone involved, it'll be AWESOME!!!

Cindy : I always have this many for Spaghetti dinner.
When you are ready to serve, Drain the Macaroni or
(Noodles ????? )
With that many ,I usually put the Macaroni right back ,
in the pot and put a few latels of Gravy ( sauce)in with
them and mix a little.
Or if you have a large enough bowl, use that.

This will prevent them from sticking. Throw in some Parmasan too.
Have the Sauce ready before time along with the Meat.

Have extra( hot ) Sauce in a bowl and all the meat in another.
Every one can pick what ever they want.

Then bring everything to the table together.
It won't have time to cool.

Do you have a good recipe for the sauce ???
LOU

In the finest restaurants, the pasta would be served in your plate already sauced and tossed, with the amount of sauce that the chef thinks is appropriate for the pasta.

In "Family-style" Italian restaurants, the spaghetti is served in the individual bowl with a blop of sauce on top, for you to mix. Usually too much sauce for my liking.

In rustic Italian restaurants, either a large platter is served with the spaghetti already topped with sauce (but not mixed) or a bowl of pasta is served along with a separate bowl/pot of sauce. The pasta is served when you are ready to eat and are sitting down. It comes straight from the kitchen so there's no time for it to "stick".

That's mostly how we ate pasta when I was growing up. We were sitting at the table and grandma Vittoria would bring in the sauce and pasta separately and we would help ourselves.

The reality for you is that you have little kids and adults and everything in between. Serve your pasta as lyndaluu2 suggested -- toss it with a minimum amount of pasta in individual bowls and have extra sauce in a large serving bowl with a ladle for those who want more sauce.

Joe

I make mine like Hawk. It is best to under cook the pasta and let it finish in the sauce so the pasta will soak up the sauce. Fine to serve extra sauce on the side but I would definitely have the pasta sauced. Do not add olive oil - that prevents the sauce from properly coating the pasta.

I have never seen an Italian restaurant serve the pasta without the sauce mixed in...

For a larger group - I would make it a baked pasta. Add some ricotta and mozzarella and you can bake in a lasagna pan or aluminum trays if you prefer.

Happy Birthday to the little one!

Also, I would make it ziti or penne if doing the baked pasta and easier to eat for large crowd. Kids love baked ziti.

I have also had pasta served in a restaurant with the sauce mixed in, and that's the way I serve it. If there are just two of us, I serve the sauce on top of the pasta, but if there are more, I mix the pasta and sauce together before serving - it's much easier to keep everything warm that way, and the pasta won't stick. I do have extra sauce in case anyone wants more, since I don't like my pasta over-sauced. I seldom cook spaghetti, however - more often I serve linguine or fettuccine.

Lars

I would avoid making pasta for a 2 year old birthday party. It's just too messy to serve, and has to be perfectly cooked and served immediately. And then it can really be a mess to eat (there's always someone in the group who doesn't know how to eat it properly).

Instead, make things easier on yourself. Ahead of time, cook up some penne or other short, mix with halved meatballs, some sauce and, if you want, some riccota cheese. Put in a large lasagna pan, top with mozzarella, and pop into the fridge until about 50 minutes before dinner--then all you have to do is heat it up in the oven. Leaving you free to socialize with your guests, set the stable, make a salad, etc. Best of all, it's much easier for folks to eat than spaghetti is. Especially if you don't have enough table space for all to sit down at once.

If you have your heart set on spaghetti, cook it ahead of time, but leave it al dente. Then, at serving time, all you have to do is have a large pot of boiling water on the range, put the spaghetti into a strainer and refresh it in manageable batches. Whatever you do, though, don't put oil or butter in the water or on the pasta--that prevents the sauce from adhering properly. Pasta SHOULD be starchy and sticky so the sauce will cling to it.

I would do baked spaghetti for the children. Or maybe one of those fun pasta shapes, like clowns or bicycles, I'm sure you've seen them and these would be easier for the children to manage.

And the adults just regular thin spaghetti and sauce with lots of parmesan cheese and baked garlic bread. It can't get any better!

Michelle

I had a pasta party for 20 not too long ago. It's fun, easy and casual.

As some other have said, cook your pasta al dente, strain and toss with some of the sauce, not lot's just enough to coat well. Dump the coated pasta into a great big bowl, or bowls, and serve the sauce on the side. I made three different sauces.

Let people serve themselves the pasta using tongs and then they can ladle extra sauce on top.

A salad and rolls or garlic bread and life is perfect.....Nonna never worried.

I also agree that baked ziti (prepared ahead of time) may be easiest to make, serve and for the little ones to eat. I also do bowties when making a heartier red sauce with proscuitto, mushrooms and gorgonzola.

However, I do the same thing as others mention for pastas. I put my pasta in a large bowl and put the bowl on top of the pot with the previously boiling pasta water (I turn off the burner). I cover the bowl with a pot lid, or some foil if there is pasta left in the bowl after filling all of the individual bowls.

Cameron

I just took a poll of the neighborhood 2-year-olds and they all said they wanted messy sketty for their parties.

Joe

Joe

They all look like this and this when replete... Such fun!

ah and sigh .... Kodak moments.

Joe

Oh so cute!

I too vote for messy "besgetty".....as my sister used to say when she was wee little. It's all part of the fun!

Wow! Thanks for all of the great responses. Ours is the only 2 year old. We have a 6 year old niece, two teen/pre-teen cousins, and the rest are adults. I will undertake to do the spaghetti as I know it will be eaten by all in attendance whereas I'm not sure everyone will like a baked pasta dish (strange eaters, I know!) We'll have a nice garden salad and bread followed by cake and ice cream. Joe, my 2 yr. old likes it, too, and Anney, I love the pictures of the cute kiddos.
I'll check out all of my serving dishes/pots to see which ones I can use with your suggestions. I haven't picked a recipe for sauce(s), yet, Lou. I'm open to suggestions on that, too. I'll do a search for a recipe tonight, then head off to the store tomorrow to pick up the items I'll need.
It will be casual and fun! I'll have lots of help if needed. Thank you all for your advice and ideas!

VITTORIA'S SPAGHETTI SAUCE
Serves 12

2 pounds spaghetti

4 Tablespoons olive oil
3 large mild Italian sausage links
2 medium yellow onion, chopped
30 ounces tomato, peeled and diced
30 ounces tomato sauce
24 ounces tomato paste
4 cloves garlic
1 stalk celery, cut in half
1 whole bay leaf
3 sprigs parsley, Italian flat leaf
3 sprigs oregano
1 cup Chianti
2 teaspoons sugar
cup basil, fresh, chopped
1 teaspoon crushed red pepper flakes
fresh ground black pepper
salt -- to taste

DIRECTIONS

o Heat olive oil in bottom of large stock pot on medium-high. Brown sausage and remove with slotted spoon.
o Put in onion and sauté until soft.
o Add tomato (with juices), tomato sauce, tomato paste and a bouquet garni of garlic, parsley, oregano, and the bay leaf (enclosed within the halves of the celery stalk).
o Bring to a boil, reduce heat, and simmer for 2 hours on low. Keep a lid on the pot but keep it slightly askew.
o Return sausage to pot, add Chianti, pepper flakes, sugar, basil, pepper and salt.

o Simmer for another 2 hours. Keep a lid on the pot but keep it slightly askew.
o If you've made meatballs, add them to the last hour of cooking.

This was the sauce that I grew up on. It may not be EXACTLY as grandmother made it, but itÂs as close as I could come. I regret that I didnÂt pay closer attention to Vittoria when she cooked.

If you're worried about vegetarian's, make it without the sausage. And if you're worried about the alcohol, you can sub tomato juice for the Chianti/wine.

Joe

Cindy: I like to keep things simple. My Recipe may sound like a lot to do.
It really is easy. I just served it to 4 Navy guys on leave.
One was my Grandson. When they got back, He called me to say.
" The guys said, that was the best Spaghetti Sauce they ever had ".
They could have been lying, or may not have had Sauce too many times.
I don't have the Pizzeria anymore but try to keep the Sauce coming good.
Anyway hrer it is :

Pizza Sauce and Spaghetti Sauce ( Gravy )
I used Pizza Sauce which is crushed Tomatoes and Puree, with Basil.
You can use canned tomatoes but make sure they are a deep red color.
Some choices are Contadina , Red Pack , Hunts , All Red, = Tutto Rosso.
A lot of others are sort of orange, red color.
.
Try 1 large can of crushed tomatoes and 1 can of tomatoe Puree.
You have to spice to your own taste.
Start with 3/4 teaspoon of garlic pwd.
(add more later to taste)
1 tablespn. of onion powder. 1 teasp. Salt.
3 teasp. Sugar ( add more if too acidy ).
An Italian pinch of pwd.cloves.
3/4 teasp. Oregano ( or to taste ) it is strong.
1 teaspoon of Parsley,
1/2 teasp. basil.
1/4 teasp. black pepper.
½ teaspoon + of ( Chicken flavored Soup Base )
Large handful of Parmasan Cheese, after cooking about 1/2 hour. Add water if it is too thick.

Continue for Spaghetti Sauce

This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano )
also just add a can of Tomatoe Paste and water to thin a little ,
if it is too thick it will burn easily. It will thicken as it cooks.
½ cup of fine chopped Onion.
And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour )
Add the Parmasan Cheese after the sauce is cooked & stir
ALSO !!! season to your own taste. Add more or less of what you like.
If you need to know anything, Drop an email.
LOU

Cindy: I serve as I mentioned ,in my Thread, because some like less sauce.
This way everything is on the table hot.
Everyone can put on the amount of Sauce they like.
And take whatever Meat the choose.
You can't take the Sauce out if it is too much but you can add more easily.
We do this with any Dinner, Turkey , Roast beef, etc.
Any dinners I've been invited to , they do the same.
Of course this is only my humble opinion. There are many ways to serve.
LOU

Well, we did it! The meal was a huge success. I put the cooked spaghetti in a Wilton-Armetale bowl which keeps foods warm. I oiled it with Olive Oil and it served up great and stayed warm! We used a buffet style of serving with the spaghetti on the counter, two pots of sauce on the stove (one homemade and the other just Newman's Own Marinara with meat added for a couple of the pickier eaters), then a separate table of salad fixins, with Texan Toast and French Bread on the tables. Everyone was a big help getting it served. SIL sliced bread and added more to the oven. My sister filled glasses with iced tea or Coke. Everyone brought their dirty dishes to the sink/dishwasher. DH loaded the first load. My sister cleaned up all the salad fixins then helped dish out the cake and ice cream. The cake was made by a local cake designer/caterer. She made a Thomas the Tank Engine which was a big hit with 2 year old DS! Thanks again for all of your suggestions!

Cindy: Good job well done.
The only thing is, it was suggested; in about 3 or 4 threads,
to put a little sauce on the Spaghetti and mix a little, to keep from sticking.
Why would you use Olive Oil ??? Unless you are serving
Ailio e Olio.
And, If you have a Delicious Sauce I don't think
Anyone would want Newman's Own Marinara.

A little olive oil adheres to the spaghetti and keeps it from sticking and adds to the taste and is healthy. It does NOT quit the sauce from adhering to the spaghetti unless you use some ridiculous amount, if you use the sauce you'll have to use more and mix well are it will still stick together. When spaghetti is cooked correctly and you try to serve that many plates of it from a bowl then carry it to the kitchen, then each takes his sweet time pronging out enough for just his/her plate it will be either stuck like glue and just about cold!
When mix with the sauce it's the oil in the spaghetti that tries to keep it from sticking anyway.

Always mix the children spaghetti with the noodles and sauce mixed on the plate and take to the child, try it any other way and you will find out why this is the "only" way to do it, parents can help serve the children!!!! You didn't say how many children so I'm assuming a "BUNCH", 3 to 6 is a bunch, anything more is a "Mob"! Try and serve them all at on once are as near to it as possible.
I mentioned an off room back porch or feeding them first, it's because it's quick to clean, could be cleaned later or the parents drinking the wine will give you a hand then it's done quickly, especially if they haven't eaten yet, (psychology)
What ever you do not not let the children and adults eat at the same time, DISASTER!

Once the little darlings have been fed they will tire out quickly, That movie with the kids on the floor will save your life/sanity.
The adults can march by the stove and help them selves to spaghetti/sauce and mix on their own with out any sticking problems (if done quickly). No fuss no muss, actually there always is so, just grin and bear it!

That's basically it, I gained this "wisdom" from being raised with 6 brothers and sisters, plus on Sundays (every Sunday) there was always another 4 to 10 relatives or more not counting kids), loads of fun if done correctly, nightmare if not. You ask it I've seen it!!!!!!!!!
Hints: Have a couple of rolls of paper towels handy where the kits are eating along with a couple damp dish towels.
If you plan on desert, make it simple, small bowl of ice cream with some chocolate syrup (serve it at the table for the kids), not on the floor watching TV.
Don't set condiments on table with kids such as cheese or whatever, have it on the spaghetti when served!
Make sure the children are properly adorned, bibs on the young ones.

This is the one area I am extremely familiar with, I have made it sound like a nightmare from the start but it isn't! I would just like you to be well prepared for some thing unusual to happen, not that it always does, but the possibilities are fairly large that it will.
Have your camera ready or be sorry later. It's a trip but one that no family should be without. However if you are prepared you'll have a BLAST, be prepared!

Please don't forget to just chill out when thing don't go according to plan, hell they never do , so just have FUN!

Glad it was a success! It is a great age. The cake sounds like fun.

Oh...I am so happy that your B-day for the little one turned out so well.

Where's the pictures? ;)

Michelle

Changeling: I never had that problem by adding Sauce to the cooked Spaghetti ???
Maybe because the Sauce has a little fat and juices from simmering the meat.
And never had the Pasta get cold ,unless you are talking about going outside
and around the house, to get to the next room, when it is below freezing.
I don't even know why I looked back into this thread ?????

Think I'll go get me a shot of Annisette.
Happy New Year !!!